Have you ever had King Cake before? This delicious braided sweet bread is a Mardi Gras tradition. It is a beautiful and vibrant cake that is PERFECT for any party! With mixtures of lemon and vanilla in the dough alone, the aroma will make you go crazy. However, just wait until you actually taste it! The flavor of the bread mixed with the filling and glaze is truly something else. Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
OVAL OR ROUND RING: Spread softened butter in an even layer out over the dough, leaving a 1/2-inch to 1-inch un-buttered gap at the top of the rectangle to allow it to seal. Sprinkle the cinnamon sugar in an even layer over the butter on the dough. Add in the plastic baby (if using). Working lengthwise, roll up the dough tightly into a log and pinch the edges to seal. Loop it into a ring and gently press the ends together to form a round or oval ring. Place on a parchment-lined baking sheet. BRAID: Roll dough out into a 10-inch by 20-inch rectangle. Cut the dough lengthwise into 3 roughly equal long strips. Spread your butter over each of the dough strips and sprinkle with cinnamon-sugar mixture. Add in the plastic baby (if using). Roll each strip up lengthwise and seal the edges to create three long ropes. Don’t forget to place a plastic baby somewhere in one of the ropes (if using). Braid your strips together and bring ends together to create a circle or oval. Place on large parchment-lined baking sheet. SPLIT-BRAID/STAR: Spread softened butter in an even layer out over the dough, leaving a 1/2-inch to 1-inch un-buttered gap at the top of the rectangle to allow it to seal. Sprinkle the cinnamon sugar in an even layer over the butter on the dough. Add in the plastic baby (if using). Working lengthwise, roll up the dough tightly into a log and pinch the edges to seal. Use a sharp knife to slice the log in half, lengthwise. Pinch the strands together at one end and simply twist the two pieces together, joining up the ends in a circle, pinching them together, and tucking them underneath.
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